Tamarind Rice ( Temple Style)

Tamarind - Big Lemon Size
Boiled Rice - 3 cups
Mustard and urud dhal- 1 tsp
Channa Dal - 2 tsp
Red chilli - 5-7 nos
Curry Leaves - few
Hing - 1 pinch
Cashews - 10 nos
Turmeric powder - 1/2 tsp
Ground nuts - 1/4 cup ( half powdered)
Gingelly oil and salt as required


To fry and grind into powder

Red Chilli - 5 nos
Channa Dal - 2 tsp
Coriander seed - 2 tsp
fenugreek - 1/4 tsp
sesame seeds - 1 tbsp

Heat a pan and fry them in a drop of oil cool it and grind it into a powder.


Method :

1.Pressure Cook Rice and put it on a plate and cool it, Keep Aside.

2. soak and Squeeze tamarind into thick pulp and keep Aside

3. In a pan, add oil and when heats add mustard and Urud dhal to this when it splutters add the other items Channa dhal, cashews,curry leaves, hing, red chilli and fry it..don't leave it to go black.

4. Add tamarind Pulp to this and add salt and turmeric powder and leave it to boil.

5. Wait till oil oozes out and pulp thickens.

6. Before you switch of the flame add 2 tsp of ground powder and mix it and cool it.

7. Now Add the tamarind mix to the rice and put the remaining ground powder and ground nuts(half powdered) to this and check salt and mix them well. Add 2 tsp of gingelly oil to this mixture to make the rice soft.

8. Serve with papad or apalam

I have not added Much of nuts to this as my child wont like it. but you can add more channal dhal, chilli,ground nuts etc.